The Biscuit Breakfast Casserole is my absolute go-to when I want something hearty, comforting, and a little nostalgic for breakfast or brunch. Imagine warm, flaky biscuit pieces nestled beneath savory sausage, golden cheeses, and a fluffy, seasoned egg custard—all mingling together in one cozy, sliceable bake. It’s incredibly easy to make, always crowd-friendly, and fills the kitchen with the best brunchy aromas. Whether you’re planning a lazy weekend morning, a holiday breakfast, or simply want to treat yourself, this dish brings everyone to the table with big smiles and satisfied stomachs.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list—each one plays a key role in creating the irresistible taste and texture of Biscuit Breakfast Casserole. From the flaky biscuits on the bottom to the gooey cheese on top, every component works together to guarantee breakfast casserole perfection.
- Refrigerated biscuit dough: The foundation! These bake up fluffy and golden, soaking up all the savory goodness on top.
- Breakfast sausage: Provides bold, meaty flavor with just the right touch of spice—mild or hot, your choice!
- Shredded cheddar cheese: Gives the casserole a melty, sharp richness that complements the sausage beautifully.
- Shredded mozzarella cheese: Adds stretch and creaminess for that irresistible gooey cheese pull.
- Eggs: Bind everything together, turning the casserole into a sliceable, tender bake.
- Whole milk: Keeps the eggs soft and silky, never rubbery or dry.
- Garlic powder: Lends gentle savory notes throughout without overwhelming the other flavors.
- Onion powder: Boosts both aroma and depth—a secret touch that elevates the dish.
- Salt and pepper: Essential for rounding out and balancing all of the flavors—season to your liking.
- Chopped green onions or chives (optional): A pop of freshness and color to finish things off with flair.
How to Make Biscuit Breakfast Casserole
Step 1: Prep the Oven and Baking Dish
Start by setting your oven to preheat at 350°F (175°C), so it reaches that perfect baking temperature by the time you’re ready to pop in your casserole. Grab a 9×13-inch baking dish and give it a quick coat of butter or nonstick spray—this ensures your Biscuit Breakfast Casserole will release beautifully, with those golden biscuit bottoms intact.
Step 2: Get Your Biscuits Ready
Pop open your can of refrigerated biscuit dough (always a fun little kitchen moment, isn’t it?) and cut each biscuit into quarters. Scatter these fluffy nuggets evenly over the bottom of your greased baking dish. This layer will puff softly as it bakes and soak up all the savory flavors on top.
Step 3: Cook the Sausage
Heat a large skillet over medium and crumble in the breakfast sausage. Let it cook, stirring occasionally and breaking up any big pieces with your spoon, until it’s completely browned and no longer pink. Once it’s done, drain off any extra grease—this keeps your casserole from getting soggy—and then evenly sprinkle the sausage over the waiting bed of biscuit pieces.
Step 4: Add the Cheeses
Here comes the cheesy magic: generously sprinkle both the shredded cheddar and mozzarella over the sausage layer. This double cheese combo is the secret to that perfectly melty, ultra-satisfying bite in every forkful of your Biscuit Breakfast Casserole.
Step 5: Whisk Up the Egg Mixture
In a medium bowl, whisk together the eggs, whole milk, garlic powder, onion powder, plus a good pinch of salt and pepper. Whisk until nice and smooth, making sure the seasoning is evenly mixed in. This simple custard helps everything set into a sliceable, creamy delight.
Step 6: Assemble and Bake
Pour the egg mixture evenly over the layers in the casserole dish, covering the biscuits, sausage, and cheese. If you’re using green onions or chives, sprinkle them on top for a touch of fresh flavor and color. Slide the dish into the preheated oven and bake for 30–35 minutes, until the top is golden and the eggs are gently set in the center.
Step 7: Cool, Slice, and Serve
Once your casserole is gloriously golden and puffy, take it out of the oven and let it rest for a few minutes—this helps it set and makes slicing a breeze. Cut into generous squares and serve hot. Your family or guests may hover nearby, drawn by the mouthwatering aroma!
How to Serve Biscuit Breakfast Casserole
Garnishes
For that final flourish, try adding sliced green onions, fresh chives, or even a sprinkle of extra shredded cheese right before serving. A bright, zippy salsa or dollop of sour cream can add a fresh twist and make each bite pop with extra flavor.
Side Dishes
Biscuit Breakfast Casserole is hearty enough to shine on its own, but it pairs beautifully with a crisp green salad, tangy fruit salad, or roasted breakfast potatoes. For a lighter contrast, consider serving it with fresh orange slices or a smoothie on the side.
Creative Ways to Present
You can bake and serve the casserole in a cast iron skillet for rustic charm, or cut it into rounds with a biscuit cutter for a whimsical, brunch-party vibe. If you’re meal prepping for the week, portion individual slices into meal containers for easy grab-and-go breakfasts.
Make Ahead and Storage
Storing Leftovers
Leftover Biscuit Breakfast Casserole stays delicious for days! Simply cover the baking dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to four days, and you’ve got effortless, ready-to-reheat breakfasts at hand.
Freezing
If you want to stash some goodness away, let the baked casserole cool completely, then wrap individual portions or the whole pan tightly with plastic wrap and foil. Freeze for up to 2 months; just be sure to label with the date for easy reference.
Reheating
For quick breakfasts, microwave individual slices for about 1–2 minutes until hot. If you’re reheating a larger portion or the entire casserole, cover with foil and warm in a 350°F oven for 15–20 minutes. Add a few extra minutes if heating from frozen.
FAQs
Can I assemble Biscuit Breakfast Casserole the night before?
Absolutely! After prepping, simply cover your unbaked casserole and refrigerate it overnight. Bake it straight from the fridge, adding a few extra minutes if needed, for an easy morning meal.
What other proteins work well in this breakfast casserole?
Beyond sausage, you can try bacon, diced ham, or even cooked turkey sausage to switch things up. Just be sure any meat you use is fully cooked before adding it to the casserole.
Can I make this Biscuit Breakfast Casserole without cheese?
Yes! If you prefer, simply omit the cheese or replace it with a plant-based alternative. The casserole will still turn out savory and satisfying, albeit a bit less creamy and gooey.
What’s the best way to know when the casserole is cooked through?
The top will be golden and the eggs should be set, with no jiggly spots in the center. To be extra certain, insert a knife in the middle—if it comes out clean, your Biscuit Breakfast Casserole is ready!
Can I add vegetables to this recipe?
Definitely! Try sautéed bell peppers, onions, mushrooms, or even spinach for vibrant color and extra nutrients. Just be sure to cook off any extra moisture before mixing them in, so your casserole stays fluffy and not soggy.
Final Thoughts
If you’re looking to wow your loved ones or just treat yourself to a comforting, make-ahead breakfast, give Biscuit Breakfast Casserole a try. It’s one of those cheerful, fuss-free recipes that always brings warmth to the table—don’t be surprised if it becomes a regular favorite!
Print
Biscuit Breakfast Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Biscuit Breakfast Casserole is a hearty and delicious way to start your day. It’s loaded with flaky biscuit pieces, savory breakfast sausage, gooey cheeses, and a flavorful egg mixture. Perfect for feeding a crowd or meal prepping for busy mornings!
Ingredients
For the Casserole:
- 1 can (16 ounces) refrigerated biscuit dough
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
For the Egg Mixture:
- 6 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped green onions or chives (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Biscuit Base: Cut each biscuit into quarters and spread them in the baking dish.
- Cook Sausage: Brown the breakfast sausage in a skillet, then sprinkle it over the biscuits.
- Add Cheeses: Sprinkle cheddar and mozzarella cheeses over the sausage.
- Make Egg Mixture: Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour over the casserole.
- Bake: Top with green onions and bake for 30-35 minutes until set and golden brown.
- Serve: Let cool slightly before slicing and serving.
Notes
- Try adding sautéed bell peppers or spinach for extra veggies.
- This casserole can be assembled the night before and baked fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 3g
- Sodium: 810mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 195mg
